Happy father’s day! Well, obviously I should have chosen my dad’s favorite dish, but decided to go a generation above today. To my grandfather! My grandpa and I used to make scallion pancakes together when I was little. It was such a treat because they aren’t the healthiest food, but apparently to many Taiwanese/Chinese people this could be the origins of pizza! Despite the name, this isn’t really a pancake, rather an unleavened bread.
Scallion pancakes are served/sold as street food or with congee, which is a rice porridge. You can make the dough and cook it right after, or you can easily store it in the freezer in between sheets of plastic wrap. I love to eat this stuff with a sauce, which I have also included below.
Mmm...reminds me of home
Prep time: 15 minutes Cooking time: 5 minutes Servings: 6
Budget for ingredients: ¥600
Cooking sheets (2)
For the pancake:
3 c flour
1 c boiling water
1/2 c chopped scallions
1/2 c shortening
Salt and white pepper
Oil (I use vegetable but any is ok)
For the dipping sauce:
1 T sesame oil
1 T soy sauce
1. Place flour in the bowl and add water slowly and mix constantly until it becomes a ball. Let it rest for 30 minutes.
2. Divide the dough into fist size pieces, and individually, roll them out between the cooking sheets into a pancake shape 6 inches (or 15 cm) in diameter.
3. Spread on shortening (around 1/2 T per pancake) and sprinkle on scallions( about 1 T) , salt, and white pepper.
4. Roll the pancake tightly into a log shape. Then curve the log into a coil, kind of like a cinnabon!
5. Roll it out again between the cooking sheets to 6 inches diameter again.
6. With a bit of oil, pan fry for approximately 2 minutes on each side. Cut into four pieces.
7. Combine all ingredients in a small cup for the dipping sauce. Nom nom nom.